Ingredients
For the Fajita Meat:
- 450g ground beef
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
For the Salad:
- 6-8 cups mixed baby greens
- 2 peppers, sliced into thin strips
- 1 yellow onion, sliced into thin strips
- 1 avocado, diced
- 1/4 cup chopped fresh cilantro
- 3 tbsp pepitas
Dressing:
- 1/4 cup avocado oil ranch or 1/4 cup cashew cream
- 2 tbsp hot sauce
- 1 lime, juiced
Instructions
- In a small bowl, mix together the chili powder, ground cumin, garlic powder, salt, and black pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until starting to brown. Add seasoning and cook all the way through. Remove from heat and set aside.
- Add avocado or olive oil to the pan if needed. Sautée your sliced peppers and onions until the onions start to brown. (If you have two pans available, I do the meat and veggies at the same time)
- Start to build your bowls while the beef and veggies cook. Separate your mixed greens between serving bowls. Top with diced avocado, chopped cilantro, and pepitas.
- Add your cooked peppers, onions, and seasoned beef on top
- Whip your ranch or cashew cream with hot sauce and lime juice. Drizzle your dressing over the salad and toss to coat all ingredients evenly.
